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Effects of added hemolysate from mackerel, herring and rainbow trout on lipid oxidation of washed cod muscle

Authors

  • Mark P. RICHARDS,

    1. 1 Muscle Biology and Meat Science Laboratory, West Madison, WI 53706-1284 and
      2Massachusetts Agricultural Experiment Station, Department of Food Science, University of Massachusetts/Amherst, Gloucester, MA 01930, USA
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  • and 1 Herbert O. HULTIN 2

    Corresponding author
    1. 1 Muscle Biology and Meat Science Laboratory, West Madison, WI 53706-1284 and
      2Massachusetts Agricultural Experiment Station, Department of Food Science, University of Massachusetts/Amherst, Gloucester, MA 01930, USA
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*Tel: 978-281-1930.
Fax: 978-281-2618. Email: marinest@foodsci.umass.edu

No abstract is available for this article.

Ancillary